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StateFoodSafety Food Manager Certification Exam with Complete Solutions
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StateFoodSafety Food Manager Certification Exam with Complete Solutions
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StateFoodSafety Food Manager CertificationExam with Complete Solutions
Warewashing Correct Ans-to clean and sanitize utensils and surfaces that touch food
Working Container Correct Ans-a container that holds a product after it has been removed
from the original package
Written Clean-Up Procedure Correct Ans-written procedures to clean up vomit and feces
Active Managerial Control Correct Ans-a system to create food safety procedures and
implement them
AMC 3-Step Process Correct Ans-1. Create Policy
2. Train
3. Follow Up
1. Create Policy Correct Ans-- identify food safety risks
- for each risk, create a Standard Operating Procedure (SOP)
2. Train Correct Ans-- on-th-job training, training meetings, or training online
- positive reinforcement and consequences
, - stand-up training provided by StateFoodSafety
3. Follow Up Correct Ans-- direct or indirect monitoring (e.g. using logs)
- planned or unplanned inspections
During Inspections by Regulatory Agencies Correct Ans-- ask for identification and check that
the inspector's credentials are legitimate
- accompany the inspector
* take notes
* make changes at the time or soon afterward
- perform self-inspections to prepare for regulatory inspections
Food Hazards Correct Ans-physical, chemical, or biological
Physical Hazards Correct Ans-objects that can cause cuts, choking, or other injuries when
they get into food (e.g., bits of packaging, strands of hair, or bones or fruit pits which occur
naturally)
Prevent Injury from Physical Hazards Correct Ans-- follow hygiene practices like pulling hair
back
- follow clean-up procedures, such as thoroughly cleaning up broken glass
- remove natural physical hazards before serving, such as cherry pits
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